Effects of different heat treatments on structural and functional properties of acid-precipitated Buffalo Milk protein fractions
Fuente:
Food Research International
Publication date: 1 October 2026Source: Food Research International, Volume 241Author(s): Congxin Dong, Chun Li, Guofang Zhang, Libo Liu, Quan Su, Jiazhou Wei, Peng Du, Chunmei Li, Zhicheng Chen